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Sundre Hotel - Food

102 Centre Street S Sundre AB T0M 1X0 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in several coolers. Make sure foods are properly covered to prevent contamination.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored uncovered in several coolers. Make sure foods are properly covered to prevent contamination.
  4. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Numerous food containers in several coolers were uncovered. Make sure to cover food containers to protect food from contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The surface sanitizer measured 0ppm of bleach. Ensure the surface sanitizer is changed out regularly to maintain a strength of 100ppm. Usually the sanitizer bucket should be changed out when the water is milky or visibly dirty.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Frozen shrimp packages were defrosting on the counter top. Frozen foods must be defrosted either in a cooler or under running cold water. Do not defrost frozen foods at room temperature.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Deep friend foods were left out to cool for way too long. Foods should not air cool for longer than 2 hours before being placed in the cooler / freezer.2. Food bowls were not covered in the two upright coolers. Ensure foods are covered to prevent contamination.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were stored on the floor in the walk-in cooler. Do not store foods on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk food container. Ensure bulk food scoops are properly hung up.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw eggs were stored above ready to eat foods in the stand up cooler. Ensure raw eggs are always stored under ready to eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temp dishwasher had just been turned off due to leaking hoses. The dishwasher was scheduled to be repaired in a few hours.A re-inspection will occur tomorrow to ensure the dishwasher is functional.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the bleach sanitizer. Purchase and make available, test strips for the surface sanitizer.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Sanitizer solutions were at satisfactory concentration
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left inside the bulk food bins. Do not store scoops inside bulk food bins. Hang or store scoops in a cleanable container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The HT dishwasher final rinse temperature was observed to be 69C. Repair the dishwasher so the final rinse temperature is at least 75C. Ensure dishes are sanitized in 100ppm bleach until the dishwasher is repaired.
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the bleach sanitizer. Purchase and make available, test strips for the surface sanitizer.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Sanitizer solutions were at satisfactory concentration
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bowls of ingredients were nested in the upright cooler beside the grill. Do not store bowls inside ingredients bowls.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left inside the bulk food bins. Do not store scoops inside bulk food bins. Hang or store scoops in a cleanable container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The HT dishwasher final rinse temperature was observed to be 69C. Repair the dishwasher so the final rinse temperature is at least 75C. Ensure dishes are sanitized in 100ppm bleach until the dishwasher is repaired.
  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available at start of inspection. A bucket of 100 ppm bleach solution was made during the inspection. Two wiping cloths were out on food preparation surface. Meat slicer is taken apart and cleaned/sanitized after each use. Covers for filters in ventilation system are cleaned weekly. You MUST ensure that sanitizer is made at the start of each day BEFORE food preparation begins. Make a new solution every 2 hours or more frequently if it becomes soiled. Store wiping cloths in the bucket of bleach solution to prevent them from becoming contaminated.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk frozen foods are thawed in the cooler. Foods are made throughout the day as orders come in. Large amounts of foods ie. chicken balls, ginger beef are pre-cooked, cooled on large trays in the cooler then put into larger bins. These foods are cooked prior to service. Leftover soups/sauces are discarded at the end of each day. Operator is aware that providing foods are properly cooked and hot held at over 60C that leftovers can be quickly cooled in the refrigerator (Smaller shallower containers), reheated to 76 and then hot held at over 60C - one reheat only. There was a tray of pre-cooked chicken that was on top of bowl of food that was not covered. The tray of chicken was moved at the time of the inspection. Affected food is deep-fried prior to service. If you are stacking containers/trays of food, please ensure there is a barrier in place between them - do not have foods in direct contact with the bottom of a tray/bowl as this could lead to contamination of foods. Ensure all foods in the coolers and freezers are kept covered with food grade materials.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All foods are stored up off the floor and are in food grade containers, covered with food grade wraps. Dry goods are in plastic bins with tight fitting lids. Raw meats are stored below ready to eat foods and produce. Meats packages are put into plastic bins to reduce risk of leaks. Food preparation surfaces appeared clean and sanitary. Paper towel is used to blot bacon to remove excess grease after cooking. Please do not have a cloth towel underneath the paper towel - just use the paper towel as the cloth towel can become contaminated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in kitchen equipped with soap and paper towel, hot/cold running water. Sink in bar/lounge was did not have soap or paper towel in place. Soap and paper towel were put in place at the time of the inspection. Sinks in public washrooms were well stocked - washrooms had hand dryers in place. Please ensure the sink behind the bar has soap and paper towel at all times. Sink has hot/cold running water. Staff are to use this basin to wash hands prior to mixing drinks, serving food etc. Bathroom sinks cannot be used as a designated handwash sink in food/drink establishments.